Tofu Spring Rolls Recipe

Press and slice tofu

Wrap the tofu in paper towels or a clean kitchen towel and press gently with a heavy pan or tofu press for 10 minutes to remove excess water. Slice tofu into three long strips about 1–1.5 cm thick and 2–3 cm wide (one strip per roll).

Marinate and coat

In a small bowl combine 1 tbs soy sauce, 1 tsp sesame oil and 1 tsp cornstarch. Toss the tofu strips gently to coat and let sit 5 minutes so the soy and cornstarch adhere.

Pan-fry tofu

Heat 1 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu strips and fry 2–3 minutes per side until golden and slightly crisp. Remove from pan and set on a plate lined with paper towel.

Cook vermicelli

Place 40 g vermicelli rice noodles in a heatproof bowl. Pour just-boiled water over them to cover and soak 3–4 minutes until tender but not mushy. Drain, rinse under cold water, and trim long strands if needed to about 8–10 cm length for easier rolling.

Peel and julienne the carrot into thin matchsticks (about 7–8 cm long). Remove seeds from the cucumber if very seedy, then julienne into similar-length sticks. Wash and pat dry mint and cilantro leaves. Cut the green onion into thin long strips.

Fill a wide shallow bowl or plate with warm water. Dip one rice paper wrapper fully into the water for 8–12 seconds until it softens but still slightly firm (it will continue to soften on the board). Lay the softened wrapper on a clean damp tea towel or work surface.

Arrange one lettuce leaf across the lower third of the wrapper. Place one tofu strip horizontally near the bottom edge, then add a small handful (about 13 g) of drained vermicelli on top. Add a few carrot and cucumber matchsticks, 3 mint leaves, 3 cilantro leaves and a couple strips of green onion. Be careful not to overfill—leave about 3 cm clear on left and right sides and 3 cm at the top edge.

Fold the bottom edge of the wrapper up over the filling, tuck tightly, fold in the left and right sides, then roll away from you to close. Place seam-side down on a plate. Repeat with remaining two wrappers and fillings to make 3 rolls total.

In a small bowl combine 2 tbs creamy peanut butter, 1 tsp hoisin, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp lime juice, 0.5 tsp brown sugar (or honey) and 0.5 tsp chili garlic sauce if using. Stir while adding 2 tbs warm water a little at a time until you reach a smooth dipping consistency. Taste and adjust: add extra soy for salt, lime for acidity or warm water to thin.

Transfer sauce to a small serving bowl and sprinkle with crushed roasted peanuts and a few sesame seeds if desired.

Cut each roll in half on a diagonal if desired, or serve whole. Arrange on a plate and serve immediately with the peanut dipping sauce alongside. Leftover rolls are best eaten the same day; store uncut in an airtight container with a damp paper towel to prevent drying and consume within 24 hours.